Bhel Puri Recipe

Ingredients :

180 g roti flour

1/2 teaspoons salt

1/2 tablespoon ghee

125 ml warm water

2 cups fine sev

2 cups unsweetened rice

1 teaspoon garam masala

3 chopped green chilies

1/2 teaspoon chili powder

1 chopped onion

1 cup chopped fresh cilantro

1 cup tamarind chatni

Cooking oil for deep frying

Salt to taste

Cooking Method :

Roll the dough to make a very thin layer and cut into approximately 5 cm rounds. After cutting, place on a tray with a damp tea tower over it. This is to prevent the dough from drying out. Let the cut pastry rest for about 15 minutes.

Fill a deep frying pan and heat it up. Ensure that it is hot enough by testing with a piece of the puff. If it swell and puff, then it is hot enough. Add the pastry into the oil a few at a time. Lift them out when they have turned golden in color and drain on a paper towel. Let them cool completely.

Mix the puris and sev in a bowl. Heat a wok and add 2 tablespoons of cooking oil. Toss the puffd rice in and when ready, lift it out and drain on paper towels.

Once cool, put them into a bowl and sprinkle with chili powder, salt and garam masala. Serve with chopped onion, chilies and cilantro in a small bowl. Eat immediately before the crunchiness is gone.